The red velvet cupcakes I’ve tasted before are better than I thought. I found a recipe in a cookbook at home and made it.

♥ Ingredients

8 cupcakes

Cupcake dough

57g unsalted butter

100g sugar

50g eggs

2g vanilla extract

2g salt

133g tapioca flour

7g cocoa powder

3g baking powder

121g buttermilk

2.5 g vinegar

5g red food coloring

♥ Recipe

1. Gently mix softened butter at room temperature with a hand mixer.

2. Add sugar and salt and beat until butter turns bright white and increases in volume.

3. Beat eggs at room temperature not cold, divide into several times.

4. Add desired amount of red pigment and mix well.

5. Divide the flour mixture into 3 times, divide the buttermilk into 2 times and mix alternately.

6. After mixing the baking soda and vinegar, add in the flour and mix well.
7. Divide dough into 8 portions 55-60g each cup and pan. Fill only 50% of the mold

8. Bake in the preheated oven at 160℃ 320℉ for about 20 minutes. My oven is on the hot side, so in a regular home oven, raise the temperature to about 10 degrees before baking.

Vanilla brake

113g unsalted butter

35g sugar

122g milk

12g all-purpose flour

2g vanilla extract

Pinch

♥ Recipe

1. Put the flour and milk in the pot, use a spatula to mix well.

2. Add sugar and salt and mix well

3. Stir the mixture with a whisk and cook until the center of the pot comes to a boil.

4. After straining through a sieve, reduce the temperature to 25 degrees above ice.

5. Add 4 soft butter at room temperature and beat until creamy. Storage: Cover tightly and store at room temperature for 1 day, refrigerator for 3-4 days, freezer for 1 month. Right before serving, if you leave it at room temperature for 10 to 20 minutes and eat it slightly cold, the ice cream and cake will be softer and tastier.